Then cooked onions, removed them from the pan, then tossed the beef in flour, and browned in the pan. Added marinade and herbs, some more wine and little water. And mushrooms. Cooked on the stove for about an hour.
I had some puff pastry in the freezer from making the sausage rolls the other week, so we defrosted that and it was ready to go. Brilliant.
I let the pie filling cool completely before putting the pastry over the top. Baked in a 200C oven for 40 minutes.
Unfortunately the bubbling gravy found a gap round the edge, and spilled out a bit. No great horrors, but would have been better not to happen.
Served with some celeriac & potato mash and curly kale.
YUM.
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